Gnocchi with Corndale Chorizo, Heritage Tomatoes and Wild Garlic


250g Gnocchi

1 Onion peeled and finely chopped

200g Baby Heritage Tomatoes halved

100g Corndale Chorizo thinly sliced

30ml Chilli & Honey Balsamic Vinegar

20ml Feudo San Lorenzo Extra Virgin Olive Oil

Wild Garlic Leaves




  1. Preheat the oven to 200C.
  2. Place the cut tomatoes onto a baking tray and season well.
  3. Place the tomatoes into a hot oven for about 10 minutes.
  4. In a suitable sized saucepan heat the oil then sauté the onions until slightly coloured and starting to soften.
  5. Add the chorizo and cook for a couple of minutes then deglaze with the vinegar.
  6. Tip in the tomatoes and reduce until just simmering.
  7. Boil some salted water in a suitable sized saucepan and when boiling rapidly tip in the gnocchi.
  8. Bring back to the boil and when the gnocchi are all floating simmer for a further 2 minutes.
  9. Drain the gnocchi and add to the sauce along with the wild garlic leaves.
  10. Stir together then divide evenly into warm bowls.
  11. Grate over some Parmesan and finish with a grinding of black pepper.